This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.
Most people get to relax on Saturday mornings, don’t they? Ours are never that way. Well, sometimes in the summer we can have a lazy Saturday, but most of the time it is a crazy rush.
This week it’s testing week at TaeKwonDo. Our instructors are so swamped at testing time that they don’t even have time to grab something to eat and I feel bad for them. You gotta eat! So I try to wake up early on testing days and make scones for them. Usually I make white chocolate mulberry scones, but today I thought I would make something a little different.
So this is how this morning went: (I know you REALLY want to know this, right?)
- 6:03 wake up. look at my phone (yes, it’s my clock too). Whew, I have time to sleep a little more!
- 6:23 wake up again. look at phone. oh if I want to make scones I better get up … zzzz
- 6:55 wake up for REAL, get out of bed, wake my son
- 7:00 son hops in the shower, I am searching for the scones recipe
- 7:05 first attempt at waking daughter
- 7:12 finally I find the recipe! get the bowl out and mush up the banana
- 7:14 son gets out of shower, wants a back rub
- 7:17 get son to wake up daughter so I can get going on these scones! running out of time …
- 7:35 batter done! roll out and cut the scones & throw them in the oven
- 7:37 run to take a quick shower
- 7:52 just got out of the shower but I hear the timer ding … run in my towel to take out the scones
- 7:55 dressed and ready. pack up (most of ) the scones, find daughter’s TKD uniform, grab a coffee mug for me
- 8:05 out the door with the two kids!
- 8:23 arrive at TKD. run to the coffee shop next door for some coffee. chat with TKD friends. 🙂
- 9:00 testing starts. son is judging and my girl is helping out with sparring. I finally have time to breathe, check facebook and blog a bit.
- 11:00 first testing is done. Run daughter home so she can eat & get ready for dance. While I’m cooking up chicken nuggets for my girl, she runs out to get “props” to shoot the scones. She plates one for me, adding her pretty props while I’m rushing to do the dishes.
- 11:30 nuggets are done. Daughter eats while I take photos of the scones.
- 11:42 where are her dance clothes? ACK! oh here’s a leotard in the laundry basket and she found a pair of tights in her room. She runs off to get dressed.
- 11:45 out the door, driving to dance.
- 12:00 drop her off at dance.
That’s the morning so far. Now I just have to pick my girl up from dance, my son up from TaeKwonDo and THEN we can relax. Well after I finish cleaning up the disaster we left in the kitchen. Whew!
About the scones: My TaeKwonDo taste testers tell me they are just as good as the other ones I make. My daughter gave me a huge smile and rubbed her tummy when I asked her how she liked them.
I love bringing my TKD friends food.
Peanut Butter Banana Scones
Adapted from Sweet Pea’s Kitchen’s Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 t. pumpkin pie spice
- 5 tablespoons cold unsalted butter, cut into 1/4-inch slices
- 1 mashed banana (about 1/2 cup0
- 2 tablespoons peanut butter
- 1 cup fat free half and half
- Raw sugar for sprinkling on top
Directions:
- Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- Stir together the flours, baking powder, sugar, salt, and pumpkin pie spice. Add the butter and cut it in using two knives or just dig in with your fingers and mix until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
- In a separate bowl, whisk together the banana, peanut butter and fat free half and half. Fold the wet ingredients into the dry ingredients and form the dough into a ball.
- This batter is really wet, so make sure you have plenty of flour! On a clean floured, surface with lightly floured hands coat the dough with flour and shape into a round. She says it should be about 8 inches–I used a rolling pin to roll it out so mine was more like 12 inches across. With a sharp knife or pastry cutter, cut the dough into wedges.
- Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until the tops of the scones are a light brown.
- Drizzle with a peanut butter or a chocolate glaze if you like. I didn’t have time to make a glaze because we were rushing off to TaeKwonDo, but really I don’t think they needed it.
She says it yields 8 scones, but I got at least a dozen from this recipe. I must have cut mine smaller!
I didn’t have time to make any glaze, but I did drizzle one with chocolate for you. The flower really wanted to be dipped in chocolate. It kept falling into the chocolate!
This recipe was shared at Kitchen Fun & Crafty Friday Link Party.
8 comments
Oh man…look at that chocolate glaze! I definitely need to try that glaze on these next time I make them! I am so glad you and everyone at TaeKwonDo enjoyed them! 🙂
Oh yum! Thanks for sharing at Church Supper! Have a great week!
Christina: yes, I think a little chocolate is just perfect with these lovely scones! Thank you again for the recipe. 🙂
Wow! Those scones look absolutely delicious. And, the photos are just beautiful!
wow!!looks yummy!! Thanks for sharing with food corner event….
Oh man, this looks wonderful!!! I am bookmarking this recipe!!
As a kid I used to mix PB, banana slices and chocolate syrup together. I’d like to think my tastes are a little more sophisticated, but still loving the childhood comfort stuff. These appeal to the kid in me and the foodie adult. This scone is terrific, Ann!
The child we once were is always inside us. I am so glad you like the scone!